La Croissee, Toronto

 Black truffle and mushroom feuilletee.

Scallop carpaccio with black truffle and traditional Dijon ginger bread.

 Lobster tartar with Dijon mayonnaise.

Wild Burgundian snails with cream of parsley. This was the only failed (to me) dish of the evening. The pastry was too heavy, the sauce was lost and the snails were lost in the overabundant pastry.

 A wonderful chestnut soup with truffle cream.

French onion soup (recipe inherited from chef Adrian's grandmother).

New version Burgundy beef with potatoes gratin.

Rare duck breast in orange sauce and honey with smashed eggplant.

Rossini boar steak (topped with a lobe of seared foie gras) on parmesan risotto.

Lamb shoulder cooked in vin jaune with mushrooms and very spicy, perhaps too spicy, duo smashed potatoes.

Monkfish scallops with broad beans and spicy chorizo. The fish was a tad overcooked.

Fillet of sole in Noilly Prat sauce with snow peas and chanterelles.

Pears poached in Burgundy red wine.